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Ingredients
Sushi Rolls, Two Ways
- Ingredients
- 12 stalks green Thai asparagus
- 4 Oyster mushrooms
- 2 Tbsps vegetable oil
- salt
- 1 scallion
- 100 grams fresh Salmon
- 1 pc Cucumber (about 6 cm or 2 1/3 inch)
- ¼ Avocado
- lemon juice (for brushing)
- 300 grams cooked Sushi rice
- Vinegar water (for hands)
- 4 roasted Nori seaweed
- Wasabi (for brushing)
- 2 tsps Trout roe
- Wasabi (for serving)
- soy sauce (for serving)
Rinse and trim asparagus. Rinse mushrooms and cut into 2-3 cm (approximately 1 inch) wide strips. Heat oil in a pan and cook asparagus and mushrooms for about 2 minutes, then let cool and season with salt. Rinse scallions and cut into 6 cm (approximately 2 1/3 inch) long strips. Cut salmon into 8 strips. Rinse cucumber, cut in half, remove seeds and cut into strips.
Peel avocado, then remove stone. Cut flesh into very thin strips (about 6 cm or 2 1/3 inch long). Immediately brush with lemon juice to prevent browning.
Divide sushi rice into 8 portions. Use hands moistened with water and pickling liquid to form mounds of rice. Cut nori sheets in half lengthwise.
Take a sheet of nori, smooth side down, and top with a mound of rice, then brush with a little wasabi. Add 2 strips of salmon, some avocado and cucumber. Roll up like a bag.
Repeat to form 4 salmon rolls. Use remaining ingredients to form 4 asparagus and mushroom rolls. Serve with soy sauce and wasabi.